Mariscos Bella Vista De Sinaloa

Inspector's notes

Bottles of chemical sanitizers stored next to boxes of onion in dry storage shelf. Manager was informed. Items were moved to wear washing area and stored in designated area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two bags of onion stored on the floor in dry storage area. Person in charge move them and stored them on the shelves.

Inspector's notes

Observed kitchen staff using metal strainer for shrimp at 3- comp sink and immediately store as clean. Observed same staff member use knives for preparing raw shrimp, wipe knive off with a wet towel and stored back in clean knife been. discussed training employees on cleaning food contact surfaces after raw prep with wash/ rinse/ sanitize. Items sent to -3 comp sink to be cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed shell stock tag bin to be out of order with dates of 2025 and 2024 co-mingled. No date of last sale on many of the retained tags. Tag maintained with the current shucked oyster batch had a harvest date of 11/2024. Correct tag was found and placed with oyster batch. Educated PIC and employees on proper record retention procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed main kitchen hand sink to have no paper towels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shell stock tag bin to be out of order with dates and no date of last sale on many of the retained tags. Educated PIC and employees on proper record retention procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refried beans and rice holding in hot unit at 111*f degrees. Per PIC items had been in unit for 5 hours. Discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager certificate available for any employees onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

No paper towels available at main handwashing sink in kitchen area. PIC provided hand drying provision for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: No hand soap available at main handwashing sink in kitchen area. PIC provided soap for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

Inspector's notes

No datemarks on cooked rice, cooked pinto beans, and shrimp broth in reach-in coolers in back kitchen area all prepared over 24 hours prior. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Inspector's notes

2nd Repeat Violation. Observed accumulation of grease on walls next to cookline area and on surfaces of cooler doors. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 2nd repeat violation. Observed floor in kitchen area in poor repair with multiple broken tiles and wooden piece covering missing tile. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Correct prior to next routine inspection.

Inspector's notes

Observed plastic bucket with soaking utensils sitting inside handwashing sink in bar area. PIC removed bucket. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwashing must be only be used for handwashing and not other activities or have equipment in order promote proper handwashing. Corrected at time of inspection.

Inspector's notes

Observed multiple dead roaches in bar area next to and underneath drink coolers and ice bin. PIC had employee remove equipment and clean area. Dead or trapped birds, insects, rodents, and other pests must be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Corrected at time of inspection.

Inspector's notes

Observed accumulation of grease on walls next to cookline area and on surfaces of cooler doors. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed floor in kitchen area in poor repair with multiple broken tiles and wooden piece covering missing tile. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Correct prior to next routine inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed a large buildup of organic matter on the edge of the chute inside of the ice machine. All equipment must be cleaned as frequently as necessary to prevent any potential cross contamination. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.113, C: Storing Maintenance Tools Observed tools used for repairs stored above an open container of rice and breadcrumbs stored in the dry storage closet. Maintenance tools must be stored away from food and food contact surfaces. The PIC moved the equipment to a different area. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed a bucket of sanitizer used for wiping cloths with a chlorine concentration of over 200ppm. All chlorine sanitizers must have a concentration between 50-100ppm in order to properly sanitize food contact surfaces. The PIC remade the bucket and confirmed that the bucket was in proper concentration. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed a build up of organic matter on the ceiling of the ice maker. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: Correct Prior To Next Routine Inspection